Sunday, September 16, 2012

Mini beef and vegetable pasties


I thought I’d add pasties to our weekly menu last week as know that my girls like pastry, sadly I also know that they don’t like minced meat so I knew I was taking a massive gamble. I was hoping that the mince could be disguised amongst a very generous dollop of sauce.

Look, I’m not going to start lying, the pastry was all eaten and the inside part was left looking very sad and alone on its plate. But if you read some professionals advice our little ones need to see and taste food over ten times before they start to like it, so I only have 9 more tries and they will be eating these with as much enthusiasm as they show with pasta.

Give these a go; just remember that my girls don’t seem to like meats, even though they have seen it more than ten times!


Preparation time
25 minutes
 
Cooking time
25 minutes

Ingredients 
1 tbs olive oil 
1 red onion, grated 
2 cloves garlic, crushed 
500g lean beef mince 
2 small potatoes, diced 
1 carrot, finely diced 
1/4 cup frozen peas 
1 tbs BBQ sauce 
1 tbs Worcestershire Sauce 
1/2 cup reduced-salt beef stock 
5 sheets puff pastry 
1 egg, beaten
 
Method
1. Heat olive oil in a large pan and cook onion until soft and translucent. Add the garlic and cook for a minute. Add the mince and cook until brown (around 5 minutes). Stir in potatoes, carrot, peas, sauces and stock. Boil for about 10 minutes or until potatoes and carrots are soft and meat is cooked through. Then turn off the heat and let the mixture cool completely.
2. Mean while let the pastry defrost slightly and cut two 13 by 13cm circles from each pastry sheet.
3. Preheat oven to 180°C. Once the mixture has cooled, place 2 tbs onto each circle. Brush some egg around the edges so the pastry will stick. Bring the opposite edges together and seal the edges by pressing firmly all around to create a pasty shape. Place, sealed-edge facing up, on a greased baking tray. Bake pasties for 25 minutes or until golden in colour. Makes 10

Friday, September 7, 2012

Homemade Jelly


I’m not sure about you but when it comes to the weekend I feel that we deserve treats. I don’t go crazy but we normally like to eat gourmet meals all weekend long. First we start with a homemade pizza on Friday night and then Sunday night normally ends with fancy homemade dessert of some kind. I like to make a little something for the kids as well; in my books these weekends need to be celebrated. We all love jelly but I do worry about the packet varieties, they just don’t seem all that natural. So after some research I’ve come up with my own natural recipe. I don’t think I need to tell you that these were all eaten before I had the chance to say ‘enjoy’. 


Preparation time
5 minutes

Cooking time
5 minutes + 4 hours cooling
 
Ingredients 
200mls apple juice 
200mls cranberry juice 
or 
400mls apple juice 
1 tbs edible gelatine 
your choice of fruit

Method
1. In a medium-sized pan, bring 100mls of apple juice to the boil. Add the gelatine and stir until it has dissolved.
2. Cut fruit into bite-sized pieces and place in the bottom of your jelly mould.
3. Carefully combine the boiled and cold juices together in a large jug and pour into your mould.
4. Refrigerate for 4 hours or until jelly has set. Serves 2 adults and 2 kids

Do not use fresh pineapple or kiwi as they prevent the jelly from setting

You can also find more recipes from Toddler tastes on the online Woolworths baby and toddler club